Golden Egg Curry | Nigella's Recipes | Nigella LawsonyoutubepinteresttwitterfacebookinstagramvimeowhatsappBookmarkEntriesBURGER NEWChevron DownChevron LeftChevron RightBasketSpeechCommentSearchVideo Play IconNigella LawsonPremiumNigella LawsonVeganVegetarianMemberSpeechRecipeEmailBookmarkCommentCameraScalesQuantityListReorderRemoveOpen book

With a stick blender, blitz the 2 green chillies and 1 roughly chopped green finger chilli, shallots, garlic, ginger and turmeric to a paste.Heat the oil in a heavy-based wok or a pan of similarly wide diameter that comes with a lid, add the paste and the lemongrass and fry gently, stirring frequently, for 5 minutes, by which time the paste will be cooked and softened. Either don’t use a wooden spoon here, or use one you don’t mind being stained by the turmeric.Add the coconut milk, water, sea salt and tamarind. Make a couple of little incisions in each of the 3 whole finger chillies with the point of a small sharp knife and drop them in, too. Turn the heat up to bring to a near boil, then reduce the heat again and simmer gently for about 7 minutes, stirring frequently, until the sauce has cooked and reduced to a thick golden soup.Crack the eggs into the sauce (if you’re cautious, you could crack each of them into a cup first), cover with a lid and leave to simmer very gently for about 4 minutes, or until the whites are set but the yolks still runny, or cook for longer if you want well-cooked yolks. You’ll have to lift the lid to monitor how the eggs are cooking.Divide between two bowls, trying to spoon out most of the sauce from the pan first. Serve with rice, dippable flatbreads or both.